A Guide To The Flavorful Asiago Cheese

Asiago is a cow's milk cheese that can assume different textures depending on its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese. It is medium to hard in texture depending on how aged it is and how it was prepared. It has a distinctively rich and nutty flavor and is one of the best cheeses to use for cooking due to its mild but noticeable flavor.

Texture: Smooth or crumbly depending on age

Asiago cheese is a semi-hard cow's milk cheese that originates in Italy. It is available in two varieties: fresh and aged.

The fresh Asiago is smooth and is called Asiago pressato, which means "pressed Asiago". The aged cheese is crumbly and is called Asiago d'allevo, which means "breeding farm Asiago".

The aged Asiago is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe.

The younger Asiago will be paler in color, whereas an aged portion will have more depth of color and will look golden-orange. It also has small holes throughout (almost looking like baby Swiss), so it’s not smooth in texture like some artisan cheeses.

Asiago has a distinctively rich and nutty flavor. The aroma is almost yeasty, similar to Parmesan. At first sniff, it might be slightly off-putting, but in the right recipe, it is irresistible.

Mild but noticeable flavour

Asiago is a cow's milk cheese that can assume different textures depending on its aging. Younger Asiago will be paler in color, whereas an aged portion will have more depth of color and will look golden-orange. It also has small holes throughout (almost looking like baby Swiss), so it’s not smooth in texture like some artisan cheeses.

Asiago has a distinctively rich and nutty flavor. The aroma is almost yeasty, similar to Parmesan. At first sniff, it might be slightly off-putting, but in the right recipe, it is irresistible.

Asiago is considered one of the best cheeses to use for cooking due to its mild but noticeable flavor. It is available in many different varieties and is one of the most versatile cheeses on the market.

The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe.

Asiago is a semi-hard cheese that originated in Italy. It is produced in the Veneto region of Italy, in the town of Asiago. It is actually the most widely used cheese in the DOP region to this day.

Golden-orange colour when aged

Asiago cheese is a cow's milk cheese that is medium to hard in texture depending on how aged it is. Younger Asiago will be paler in color, whereas an aged portion will have more depth of color and will look golden-orange. It also has small holes throughout (almost looking like baby Swiss), so it’s not smooth in texture like some artisan cheeses.

The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese.

Asiago cheese is typically medium to hard in texture depending on how aged it is and how it was prepared. Younger Asiago will be paler in color, whereas an aged portion will have more depth of color and will look golden-orange.

Asiago cheese has a distinctively rich and nutty flavor. The aroma is almost yeasty, similar to Parmesan. At first sniff, it might be slightly off-putting, but in the right recipe, it is irresistible.

Asiago cheese is one of the best cheeses to use for cooking due to its mild but noticeable flavor. It is a semi-hard cow’s milk cheese that originated in Italy. Depending on how long this versatile cheese is aged, it can assume a variety of textures. Whether you prefer your cheese nice and smooth or enjoy a more crumbly texture, Asiago is the cheese every cheese lover can indulge in.

Small holes throughout like baby Swiss

Asiago cheese is a semi-hard cow's milk cheese that originates in Italy. It is classified as a Swiss-type or Alpine cheese. It is medium to hard in texture depending on how aged it is and how it was prepared. Younger Asiago will be paler in color, whereas an aged portion will have more depth of color and will look golden-orange. It also has small holes throughout (almost looking like baby Swiss), so it’s not smooth in texture like some artisan cheeses. Asiago has a distinctively rich and nutty flavor. The aroma is almost yeasty, similar to Parmesan. At first sniff, it might be slightly off-putting, but in the right recipe, it is irresistible.

Meltable and versatile for cooking

Asiago is a cow's milk cheese that can assume different textures depending on its aging. Younger Asiago will be paler in color, whereas an aged portion will have more depth of color and will look golden-orange. It also has small holes throughout, so it’s not smooth in texture like some artisan cheeses.

Asiago has a distinctively rich and nutty flavor. The aroma is almost yeasty, similar to Parmesan. At first sniff, it might be slightly off-putting, but in the right recipe, it is irresistible.

Asiago is a semi-hard cheese that originated in Italy. It is one of the most versatile cheeses on the market, both in production and consumption. It is one of the best cheeses to use for cooking due to its mild but noticeable flavor.

Asiago is available fresh or aged. Fresh asiago is good for melting while aged can be used similar to Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe.

Asiago is classified as a Swiss-type or Alpine cheese. It is the most widely used cheese in the DOP region to this day.

Frequently asked questions